Eggs may be treated by oil dipping, oil spraying, or oil emulsion spraying, but the methods used may not cause objectionable cloudiness in the whites. Oil treating and cleaning operations shall comply with the following sanitary requirements:

1. (1) Eggs with excess moisture on the shell shall not be oiled;
2. (2) Oil having an off odor or oil that is obviously contaminated shall not be used;
3. (3) Shell egg processing equipment shall be washed, rinsed, and treated with a bactericidal agent daily during processing;
4. (4) Protection against dust and dirt shall be provided when the equipment is not in use; and

5. (5) Only cleaning and sanitizing compounds included in the List of Proprietary Substances and Nonfood Compounds, 1990, United States department of agriculture, publication number 1419, approved for United States department of agriculture inspection and grading programs, may be used.

   Reference: List of Proprietary Substances and Nonfood Compounds, 1990, United States Department of Agriculture, Food Safety and Inspection Service, publication number 1419. Copies may be obtained from the U.S. Government Printing Office, Washington, DC 20401. Cost per copy is $15.

Source: 2 SDR 7, effective August 4, 1975; 12 SDR 102, effective December 25, 1985; 12 SDR 128, 12 SDR 154, effective July 1, 1986; 17 SDR 122, effective February 24, 1991.

General Authority: SDCL 39-11-7.

Law Implemented: SDCL 39-11-7.